|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling dirty equipment at 3-comp-sink with blue gloves on and continued to using the same gloved hands to scoop cooked rice into a large pot to be reheated. CDI - EHS intervened and instructed employee to remove gloves and wash hands properly and to use a serving spoon instead of gloved hands. Rice was discarded. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed thick pieces of fried chicken one out of 5 pieces was below 165F at 140F. CDI - PIC instructed employee to place fried chicken back into fryer to reheat fully to 165F. EHS did not observed employee using thermometer to check temperature. Fried chicken was moved to H/H box after fully cooked |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheddar cheese, tuna salad, sliced provolone cheese, and sliced ham below 41F in flip top unit from early this morning. CDI - PIC voluntarily discarded items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust shelving inside walk in cooler and lower shelves of prep tables.
4-501.11 Maintain equipment in good repair. Observed two metal strainer used for raw foods with paint chipping and exposed bare metal that was rusting. CDI - PIC voluntarily discarded both items. |